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Fiery Pineapple Mezcal Cocktail

Fiery Pineapple Mezcal Cocktail

If you thought your oven was just for pizzas, think again. The stand-out ingredient to this fiery pineapple cocktail is the smoky syrup that’s made with flame-cooked, cast iron pineapple chunks and crushed pink peppercorns. Mix this with spicy habanero bitters and Ilegal mezcal for a refreshingly fierce drink!

Ooni Grizzler/Dual Sided Grizzler Plate
Cocktail shaker
Cocktail strainer four prong
Cocktail muddle
Fine mesh strainer/ nut milk bag

Makes 2 cocktails

1 large pineapple
200g (7oz) sugar
200g (7oz) water
1 tsp pink peppercorns, plus extra to garnish
6-8 dashes hellfire habanero bitters
70ml (2.5oz) pineapple juice
70ml (2.5oz) Ilegal Mezcal
Juice of two limes

Peel and core your pineapple, slice into 1” thick discs, and cut into quarters.

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Grizzler pan/Dual Sided Grizzler Plate (griddle side up) into your oven to preheat. After 10 mins, remove and add your pineapple wedges. Return the pan to the oven and cook until the sides are beginning to char. Remove the pan and carefully lift your wedges onto a plate to cool. If you have wedges leftover, repeat this process until everything is cooked.

In a saucepan, dissolve the sugar into the water over a medium heat. Allow the mixture to boil for 5 mins, once you notice the syrup beginning to thicken, remove the pan from the heat as set aside for 5 mins.

In a large container, add your sugar syrup, pink peppercorns, and cooked pineapple wedges, reserving ⅕ to garnish. With a cocktail muddle, grind the pineapple, peppercorns and syrup together until a pulpy mixture is formed. Cover, and leave to refrigerate overnight for optimal flavour, or for 1-2 hours if you’re short on time.

Once the syrup has stewed, take a fine mesh strainer or nut milk bag and strain the mix into a clear bottle, making sure to squeeze tight to get every last bit! You’ll probably have leftovers, so keep refrigerated.

Add your mezcal, pineapple juice, lime juice, hellfire bitter, 70ml (2.5oz) of your syrup, and 4-5 small ice cubes to a cocktail shaker. Close tight and shake hard until the shaker is freezing cold.

Prepare two crystal glasses with a large ice cube in each. With the cocktail strainer four prong, slowly pour the cocktail into each glass. With a peppermill, crush a light dusting of pink peppercorns over each cocktail.

Slice halfway through two chunks of the leftover seared pineapple and slide it onto the edge of the glass for the final garnish. Serve right away!

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